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Old 02-04-2011, 06:59 PM   #1
yeastamorous
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Default Hefe suggestions

I am creating a recipe based on some readings and other recipes out there I have seen. I wanted suggestions from other brewers on this recipe.
I am going for a hefe, or similar. I don't care if it fits the style exactly

2# Crystal Malt
6# Briess Bavarian Wheat DME
1oz Hallertau
Safbrew WB-06 Yeast

I would have gone with Wyeast weiss yeast, but it was not available at the store I went to.

Any suggestions/comments would be great.

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Old 02-04-2011, 07:01 PM   #2
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I just brewed this and took my first hydro reading and its by far the best hefe I have EVER had.

Seekers Hefe recipe found on Brewmasters warehouse
http://www.homebrewtalk.com/f12/help...ehouse-210347/

-=Jason=-

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Old 02-04-2011, 09:38 PM   #3
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That's way too much crystal. The hefeweizen I'm brewing right now has no crystal at all, and I certainly wouldn't put in more than a pound. Hefeweizens should be fairly dry; the sweetness you taste should come from the yeast.

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Old 02-04-2011, 09:54 PM   #4
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Hefe's are brewed using 2-row (or pilsner malt) and wheat malt. Not much else grain-wise. May be a tiny amount of Munich malt.

Don't use crystal, doesn't belong in there.

M_C

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Old 02-04-2011, 10:09 PM   #5
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As this is only my third brew, this will end up being an experiment in wheat beer brewing. I ran some ideas through beersmith, and it seems that it will come out quite dark for a hefe and quite light in color for a dunkel.
Thanks for the advice, and next time I brew a hefe, I will definitely go with a lighter malt.

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Old 02-04-2011, 10:12 PM   #6
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Quote:
Originally Posted by Gavagai View Post
That's way too much crystal. The hefeweizen I'm brewing right now has no crystal at all, and I certainly wouldn't put in more than a pound. Hefeweizens should be fairly dry; the sweetness you taste should come from the yeast.
I agree with the crystal and Hefeweizens being dry. However, the yeast doesn't add any sweetness.
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Old 02-04-2011, 11:07 PM   #7
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I didn't mean it actually has more sugar, just that it will be perceived as sweeter because of the fruitiness from fermentation.

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